Haddock soup

Ingredients

500

g

frozen haddock

1

Litres

milk

black pepper

1

sprig parsley

1

onion, halved

2

hard-boiled eggs

15

ml

cornflour

30

ml

milk

7

ml

lemon juice

1

lemon, grated rind

15

ml

chopped fresh parsley

tabasco sauce to taste

Method

Dice the fish and place in a large saucepan with the milk. Season generously with black pepper and add the sprig of parsley and onion.
Bring to the boil and simmer for 10 minutes until the fish is done and flakes easily. Remove the fish, onion and parsley from the saucepan using a slotted spoon.
Discard the onion and parsley and process the fish in a food processor. Add the eggs, process and return the fish mixture to the saucepan.
Stir in the cornflour blended with 30 ml (2 T) milk, lemon juice, rind and parsley and season with a dash of tabasco sauce.
Heat until the soup thickens slightly and season to taste with salt and black pepper.
Serve hot with fresh bread.

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